History

If these spiny giants look like a fossil, there's good reason - they've been swimming the world's waters for millions of years. Today there are 27 species in the world and five call Canada home. They vary in size but at the upper end they can measure 12 feet and tip the scales at 1000lbs. Like sharks, sturgeon have a smooth skin and a skeleton made of cartilage instead of bone. Unlike sharks, they don't have teeth and their mouths are more like a syphon. Most famously though, sturgeon are the source for the symbol of decadent living: caviar.

Best sustainable option

Due to fishing pressures and demands, most species of sturgeon are on the endangered list. Despite this, there are sustainable sturgeon options available in Canada. White sturgeon farmed in British Columbia or Atlantic sturgeon caught in New Brunswick are both good options.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

120 tonnes

brought onshore in Canada in 2014.

Did you know...?

The largest recorded catch of a sturgeon happened in Canada. In 2012, a four-meter-long white sturgeon weighing close to 500 kg was caught in the Fraser River in British Columbia.

Taste/Texture

Rich, firm meat. Oily, salty eggs.

What to look for

Sturgeon can be purchased year round, either as a steak, filet or bullet (head, tail, fins and spines removed). Look for white, firm and oil-rich meat.

Meet Chef Spencer Watts

Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.

Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”

Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.

History

If these spiny giants look like a fossil, there's good reason - they've been swimming the world's waters for millions of years. Today there are 27 species in the world and five call Canada home. They vary in size but at the upper end they can measure 12 feet and tip the scales at 1000lbs. Like sharks, sturgeon have a smooth skin and a skeleton made of cartilage instead of bone. Unlike sharks, they don't have teeth and their mouths are more like a syphon. Most famously though, sturgeon are the source for the symbol of decadent living: caviar.

Best sustainable option

Due to fishing pressures and demands, most species of sturgeon are on the endangered list. Despite this, there are sustainable sturgeon options available in Canada. White sturgeon farmed in British Columbia or Atlantic sturgeon caught in New Brunswick are both good options.

In Season

janfebmaraprmayjunjulaugsepoctnovdec

Landed

120 tonnes

brought onshore in Canada in 2014.

Did you know...?

The largest recorded catch of a sturgeon happened in Canada. In 2012, a four-meter-long white sturgeon weighing close to 500 kg was caught in the Fraser River in British Columbia.

Taste/Texture

Rich, firm meat. Oily, salty eggs.

What to look for

Sturgeon can be purchased year round, either as a steak, filet or bullet (head, tail, fins and spines removed). Look for white, firm and oil-rich meat.